LOW CALORIE

Yogurt Ice Cream with Avocado and Cucumber

Baking and Desserts | Tajikistan cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

This ice cream pairs wonderfully with honey or white chocolate. It can also be topped with toasted walnuts, pecans, or pistachios, finely chopped in a mortar and pestle or chopped with a sharp knife.

Ingredients

Avocado - 1 piece
Sugar - 5 oz
Vanilla salt - 1 tablespoon
Cucumbers - 1 piece
Lime Juice - 6 teaspoons
Dessert Yogurt - 5 oz

Step by Step guide

Step 1

Place the avocado on a cutting board and cut it in half lengthwise, avoiding the pit while gently rotating the fruit. Carefully separate the halves by hand, remove the pit, and peel off the skin. Cut the flesh into small cubes.

Step 2

Peel one large cucumber or two small ones (and, if necessary, scoop out the large seeds with a teaspoon) and chop them into cubes. Combine with the avocado flesh in a blender or food processor.

Step 3

Add lime juice. It’s convenient to squeeze lime juice using a manual citrus press or simply by hand. Whisk until smooth.

Step 4

Add regular and vanilla sugar, whip again, then add yogurt and whip the mixture until it becomes airy. Transfer the mixture to a container and place it in the freezer for nine hours. Every three hours, the mixture should be thoroughly stirred with a fork or blended with a hand mixer to break up any ice crystals.

Step 5

Thirty minutes before serving, move the container of ice cream from the freezer to the refrigerator — the mixture should become soft enough to scoop easily with a spoon.

Step 6

Using an ice cream scoop or a regular tablespoon, place three scoops of ice cream on each serving. Before scooping the ice cream, you can dip the spoon in a glass of warm water to help the scoops slide easily onto the plate. Garnish with fresh mint.